It’s been awhile since I’ve blogged, what can I say, life is busy. We have been experimenting with fondue recipes, and this is one of my favorite creations. I have some more recipes I would like to share, so look to hear from me more often. I will also start composing a farm and cheesemaking and life update for your enjoyment/amusement/sympathy. Also fondue and super bowls go good together.
Laurel Valley Creamery 3 C Fondue
¾ cup hard cider
¾ - 1 pound Laurel Valley Creamery Raw Milk Cheddar Cheese
½ cup Cloverton
2 Tbls Flour
Salt and Pepper
Begin by shredding the Cheddar Cheese; I use a box grater and the smallest holes when shredding cheese for fondue. I also like the cheese to be firm when shredding, leave it in the fridge until your ready to shred. Take the Cloverton out so it can come to room temp, while you are working. After you have shredded the cheese toss it with the flour and set aside.
In a medium saucepan, heat cider to almost boiling. Reduce heat to medium-low. Slowly add cheese to cider a small handful at a time, allowing the cheese to melt before adding more. When most of the Cheddar has been added, begin adding the Cloverton by the spoonful, allowing it to melt between additions and alternating with the remaining cheddar. Add Salt and Pepper to taste. Transfer to a small ceramic fondue pot or slow cooker; keep warm.
Our Favorite things to dip:
Crusty Bread
Apples
Smoked Sausage
Roasted Potatoes
Mushrooms
Things I want to dip:
Soft Pretzels
Pears
Olives (Nick wants to dip them, not me)
Also you could substitute non hard cider or apple juice if you wanted or needed to do so.
Yes, that's my coffee table. No judgment.
